Bread: Cornbread Cakes
Source of Recipe
unknown
List of Ingredients
1 3/4 cups self rising cornmeal mix
1 egg -- lightly beaten
1 1/2 cups buttermilk
2 tablespoons butter
1/4 cup veg oil -- divided
Recipe
1. Combine first four ingredients in a large bowl, stirring just
until moistened.
2. Heat one tbsp oil in a large non stick skillet over med-high heat.
Pour 1/3 cup batter into skillet for each corncake, cooking 3 at a
time.
3. Cook for 3 minutes on each side or until browned. Drain cakes on
paper towels.
4. Repeat with remaining 3 tbsp oil and remaining batter. Cool
completely.
To store: refrigerate cakes up to 2 days or freeze for one month in
tightly covered container.
To serve: Place cakes on ungreased baking sheets. Bake at 350 degrees
for 10-12 minutes or until thoroughly heated. (Or nuke 'em!) Makes 12
cakes.
member logon
